Beef Stir Fry – w/ a Kick !

D’s been happy to be home and enjoy my cooking and baking so tonight I decided to try something new.

I got the recipe off Pinterest, it’s called a 30 minute Saucy Korean Beef Stir Fry, and it is saucy and i do like that. a lot.

I did a few small things different so I’ll link the inspiration and tell you what I did, and what I would change in the future.

BEEF STIR FRY

Beef stir fry meat – (beef top sirloin or flank steak works)

2 tbsp cornstarch, divided

-Marinade

Garlic cloves

White Onion

1 tbsp grated fresh ginger

3/4 cup soy sauce

1/4 cup water

1/2 cup Mirin

1/3 cup granulated sugar

black peper

2 tsp Sriracha

– Stir Fry

1 zucchini – sliced in thin strips

2 cups mushrooms

3/4 red bell pepper – sliced in thin strips and cut in half

1/2 tsp salt

1/4 tsp pepper

First I made the marinade and put all the beef in it with 1 tbsp cornstarch. I let that sit for at least 15 mins in the fridge covered.

[While waiting I cut up all the veggies.]

I heated my skillet up til it was hot and used a little butter and olive oil to coat the bottom. I removed as much of the onions and all of the beef from the marinade and seared/browned the outsides. I removed them from the pan and placed them aside. Don’t cook them all the way cause they will get tough, don’t worry they will finish cooking when you simmer it later.

I added a tiny bit more olive oil and cooked the veggies for about a minute or 2 in the same skillet.

I added 1 tbsp more cornstarch to the marinade and whisked it so there were no clumps. Then I added the salt and pepper and put that in the skillet to cook til the sauce thickened – about a minute or two.

Then I added in the rest of the beef so it could finish cooking/ simmering in the sauce and veggies.

Served it over white rice.

I think in the future I might add less of the grated ginger, I’ve never been a fan of ginger. But the dish was still amazing ! The kick that the ginger and Sriracha gave was definitely something different for me.